Krishna Jayanthi is fast approaching. While preparing the neivedyams for Krishna Jayanthi, Aval plays an important role. Vella Aval is usually a must for this festival.
Now, if you want to try something different with Aval this year, give this aval kesari a try. It is very easy to prepare and even bachelors can make it without any trouble. It gets ready in no time and tastes very good.
What you’ll need
- Aval/Poha/Rice Flakes – 1 cup (thick variety)
- Sugar – 1 cup
- Water – 1 cup
- Ghee – 5 tbsp
- Cashew nuts – few
- Raisins – few
- Cardamom Powder – ¼ tsp
- Orange color – little
- Powder the rice flakes in a mixie until rava consistency.
- Heat a non – stick pan with 2 tbsp of ghee, fry the cashew nuts until golden, transfer to a plate and add the raisins and fry till the plump up. Transfer to a plate.
- In the same pan, add the powdered aval and fry in the remaining ghee for 3 to 4 minutes.
- Transfer to another plate.
- Heat 1 cup of water and bring to boil, add the color powder.
- When the water starts boiling lower the heat and add the fried powdered aval.
- Mix well, without and lumps and cook covered for 2 to 3 minutes on low heat.
- Once all the water is absorbed and aval is cooked add the sugar and mix well
- Add the remaining ghee and stir for few more minutes or till the kesari starts leaving the sides of the pan.
- Remove from heat, add the cardamom powder and the fried nuts and mix well.
- Keep an extra ½ cup of hot water ready, if you feel the aval absorbed the water very quickly and is not cooked properly u can add it.
- I used Thick variety poha and so used equal and little more water, if using medium variety reduce the water quantity.
- Add the sugar only after the aval is cooked till soft. After adding the sugar, aval will not cook further.
- Remove from heat when slightly watery as it will tighten on cooling.